Peel 2 large ripe yellow Cavendish bananas and place them flat on a wooden cutting board. Cut the bananas crosswise into even half-inch rounds using a sharp chef knife. Work quickly so the fruit does not brown on the board before blending. You will notice a sweet aroma as you slice through the soft fruit. The banana rounds should look solid and uniform without any major bruising. (I tried using whole bananas once but they jam the blender blades every single time so slicing is a must). Slice the bananas into small rounds because smaller pieces break down faster during blending.

Pour 1.5 cups of unsweetened almond milk into the bottom of a clear glass blender jar. Add the sliced yellow Cavendish banana rounds directly into the liquid. Layer 2 cups of frozen whole strawberries on top of the bananas so the weight pushes everything down. The liquid sits at the bottom while the frozen fruit floats slightly on top. You will see the white almond milk coat the bottom pieces of fruit completely. Miss this layering order and the blades will spin fruitlessly in the air. Place liquids at the bottom first, the liquid vortex pulls the frozen elements down efficiently.

Secure the lid tightly on the clear glass blender jar and select the high-speed setting. Blend the mixture continuously for exactly 60 seconds without stopping. Secure the base with one hand to prevent excessive vibration during the process. The chunks disappear rapidly into a swirling vortex that turns a uniform bright pink color. You will hear the loud grinding sound soften into a low rhythmic hum as the mixture smooths out. Stop too early and you will end up with unblended chunks of frozen fruit. Blend on high speed for 60 seconds, fast action crushes frozen fibers into a velvet emulsion.

Remove the jar from the blender base and pour the thick mixture into a tall clear glass. Tilt the jar slowly so the dense liquid flows steadily into the center of the vessel. Fill the glass to within half an inch of the rim. The smoothie stacks slightly upon itself as it hits the glass showing its thick structure. Top the surface with 1 tablespoon of white chia seeds scattered unevenly across the left side. (I used to skip the chia seeds but they add a wonderful little crunch that contrasts beautifully with the creaminess). Pour immediately into a glass, serving right away keeps the frozen texture from melting.